Monday, March 25, 2013

I’ve been playing around with a new pastry dough, and
figured I’d use it as an excuse for a little demo on turnovers, or “hand pies”
as the hipsters are calling them.I’ll unveil the new “buttercrust” dough next
week, but this particular video is not about the pastry, or the filling, it’s
about the fairly basic method for folding and crimping one of these up.

As you’ll see, it’s not exactly a complicated procedure. In
fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll
be able to now match her crimp for crimp. Once you have the outside down, what
goes inside should be the least of your worries.

I went for a very soft, apple-saucy, jam-like filling, which
turned out very well, but literally any of your favorite pie fillings, both
sweet and savory, will work. If you do make an apple version, and want to
really blow some minds, top your filling with a thin slice of sharp cheddar.
It’s special. I hope you give this easy technique a try soon. Enjoy!

At the 4:20 min. mark you could have said, "For you viewers who are not afraid to die and prefer a little "spice of danger", you can plunge the crimped pie into hot (350F) grease (preferably lard made from big fat pigs or Crisco made from big fat vegetables) until golden brown. You then have a classic fried pie."

That looks so good! Handling pie crust is just one of those things I thought I might never master. Definitely going to give this a try. I wonder if the leftover Guinness Beef stew I have in the freezer would be a good savoury filling...?

Yesterday I tried this recipe and for sure is the best, the taste is fantastic, the dough wasn't easy to make, but maybe was for my procesor. But once I have it everything was easy. Definitely I will repeat. Thanks a lot !!!

I just tried this, and it was amazing. It was flaky and moist at the same time! I did a small pie just to myself, to test it out. But it ended up with me going around the house and forcing everyone to try a bit of the "awesome crust, its like magic", my gran made me promise to do a pie in the weekend aftwe trying the crust.

I have always been complimented on my pies and my crust. I have made these twice now and I am in disbelief! This crust is the absolute BEST! The pies are so much fun to make. It was suggested that I make smaller ones so will try that next. THANK YOU!!!

Thanks for the delicious recipe for your butter crust. I made it and it was delicious and crispy, but my dough wasn't round enough so the crimped edges were a little too thick in the middle. Therefore, it wasn't consistently crusty. But it was my first time!

Hi Chef John! This is the 2nd time I made the hand pies and I must say this is so good!!! Well, just one question though... My filling wasn't as soft as yours (like Jam-filling soft), mine was still chunky and a bit watery after almost 30mins of heating. I used red-delicious apple and before I used pink-lady lace apple.. Is it only the granny smith that I can achieve that soft filling? Thanks!!!

Made the buttercrust today and used it to make cherry handpies. Tasted scrumptious!Most difficult crust I've ever worked with. Getting the water right is a screamer. I actually ended up with abt. 10 tbs. of ice water and it was still too dry to work. It was a very low humidity day, and I realize this affected the flourWill definitly do this again.

My mind is spinning...three levels of crust security, that's genius! Why have a never heard of this all my life?! I apprenticed with my grandma in the kitchen, I've watched every conceivable cooking show, and that has never come up. That should be in kitchen hacks 101. (If you've got any other good ones, please consider creating a remix video.)

Hello Chef John, first of all Happy New Year, second, but not last, :-), thank you so much for this recipe, i'm not really good at cooking, but you made it so simple that….. it came out great :-) I just made a little mistake because i rolled the dough a little too thin cause i had made too much filling, but anyway, my turnovers were still delicious. Thanks again, and keep up the great work.

Hello Chef John, it's me again, i have one question. As you say, crimping is easy, to be honest when i finish working on my turnover it's really pretty, even more beautiful than yours :-) (please don't be jealous) but then…. something nasty happens in the oven, and when i take it out there's no crimping anymore. :-( Do you have any idea what do i do wrong? Can it be the type of flour? I live in Italy, and here the all purpose can have a protein content that ranges from 8,5 to 10,5. What % of proteins do you suggest? By the way, even without the crimping, they are delicious, thanks

why oh why don't you post a real recipe? I can't watch videos in my kitchen and need to print a recipe. It's quite frustrating to try and extrapolate a written recipe from a video. Help a girl out Chef John!!

I have made these more than 20 times. EVERYONE loves them. I've also used the dough to make empanadas and other meat pies. Never once has the dough not come out perfectly. Having the little chunks of butter is key, having everything cold is key, the ice water is key, and more than anything, not overmixing it but ending up with a crumbly mix that comes together when gathered up. Over processing and over handling of the day will kill it. Just follow the videos or recipes exactly and you'll end up with a product exactly as Chef Johns. By the way, every recipe that I've made of Chef Johns has come out exactly perfect every time. He is the absolute best and my go-to Chef for answers and recipes.

Love your videos! There's something so great and easy to follow about them. Also you're hilarious! I just made and froze 40 (yes 40!!!!) Hand pies made with your crust and filled with cheese and pepperoni to make little pizza pockets. Thanks!!

Dear Chef John, YOU ROCK MAN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I thoroughly enjoy watching all your videos. You make "the impossible" seem "possible." God bless and I will be watching for new stuff. Again, Many, many thanks!

Hi Chef John! I made these today and my crust wasn't right. I used your recipe but it came out crumbly. I poured it and squeezed it together but they kept falling apart. It eventually came together but then when I rolled them out, they were breaking up around the sides. What did I do wrong?

My husband and I are in love with your food vids. He made these hand pies last week. Sooo goood! We want to can the filling and sent to loved ones for Christmas. Any idea if the filling is cannable? Thanks.